Ingredients:
 | 250 gram long grain rice |
| 2 ears of corn, kernels stripped
from the cobs |
| salt to taste |
| water |
| 5 long string beans |
| ½ cup spinach leaves |
| ½ cup kangkung leaves (water
convolvulus) |
| 200 gram pumpkin, cut in 2 x 2 cm
pieces of 1 cm thickness |
| 20 kemangi (Horappa basil) leaves |
|
Instructions:
| Boil the rice together with the corn
kernels and the salt in enough water to cover rice to a depth of 6 cm |
| After the water comes to a boil, add
the long beans, cut in 5 cm lengths. Cook until the rice is half done; add the
spinach leaves, the kangkung, the pumpkin, and the basil. Simmer tightly covered,
until rice is done. Remove. |
| Serve with tomato sambal and fried
salted fish. |
Sambal Tomat
| Mix finely sliced red chilies,
bird's eye chilies, shallots and tomatoes together. Ass salt and stir until
everything is well-blended. |
|
